Poached Salmon With Basil Butter And Succotash Food

CRISPY SALMON WITH SUMMERTIME SUCCOTASH

Steps:

• Position an oven rack in the uppermost part of the oven and preheat the oven to 450 degrees F.
• Heat a large skillet over medium-high heat and add the bacon. Cook, stirring often, until crispy and golden, about 8 minutes. Remove the bacon to a plate with a slotted spoon and set aside.
• Discard all but 1 tablespoon of the bacon drippings from the skillet and return the skillet to medium-high heat. Add the onion and cook, stirring often, until softened but not brown, about 4 minutes. Stir in the green beans, corn, zucchini, 3/4 cup of the tomato sauce and 1/2 cup water. Season with 1/2 teaspoon salt and several grinds of pepper. Reduce the heat to medium low and simmer until the zucchini and green beans are tender, about 10 minutes. Stir in the basil and tomato and cook until heated through, about 2 minutes. Remove from the heat.
• Meanwhile, add the remaining tomato sauce to a medium ovenproof skillet and add the salmon skin-side up, making sure the fillets don't touch. Lightly brush the skins with oil and bake on the top oven rack until the sauce starts to bubble around the sides and the salmon is opaque on the outside but still rare on the inside, about 6 minutes. Turn the oven to broil and broil until the skin is crispy and blistered in places, 4 to 5 minutes, depending on the strength of your broiler.
• Before serving, drizzle the salmon with oil and sprinkle the bacon over the succotash. Serve with crusty bread.

PAN-SEARED SALMON WITH SUMMER SUCCOTASH

Steps:

• Preheat the oven to 350 degrees F.
• For the sauce: In a medium bowl whisk together the creme fraiche, mustard, lemon zest, lemon juice and salt. Cover with plastic wrap and set aside.
• For the salmon: Sprinkle the salmon fillets on all sides with the salt. Heat the olive oil in a large oven-proof skillet over medium-high heat. With tongs, gently place the salmon, flesh-side down, in the pan. Allow the salmon to cook, undisturbed, for 3 minutes to form a golden crust. Using a spatula, gently flip each fillet. Transfer the pan to the oven for an additional 5 minutes. Remove from the oven and cover with foil to keep warm.
• For the succotash: Heat the olive oil in a medium skillet over medium-high heat. Add the red peppers and shallots and cook for 4 minutes, stirring often with a wooden spoon. Add the corn, edamame and salt and cook for another 3 minutes. Remove the pan from the heat and stir in the kale, basil and lemon juice.
• To serve: Spread 2 tablespoons of the sauce in a circle on each serving plate. Top with 1/2 cup of the succotash, and a salmon fillet. Serve with sauce on the side if desired.

TRADITIONAL POACHED SALMON

Steps:

• Drizzle the olive oil over the salmon fillets and season with some sea salt and white pepper. Set aside.
• Fill a high-sided large skillet one-third of the way up with water. Add the wine and lemon halves. Bring to a low simmer, add the salmon and let cook until firm to the touch, 5 to 7 minutes for medium. For well-done salmon, cook for 10 minutes.
• Serve garnished with the lemon wedges and parsley.

POACHED SALMON WITH BASIL BUTTER AND SUCCOTASH

Steps:

• Bring a large pot of salted water to a boil and fill a large bowl halfway with ice water. Add the beans to the boiling water and blanch for 2 to 3 minutes, then drain, transfer to the ice water to stop the cooking and set the color, drain again, and set aside.
• Heat a wide, deep, heavy-bottomed sauté pan over medium heat. Add 2 tablespoons of the softened butter and, when it has melted but not browned, add the onion. Cook until soft and translucent but not browned, 8 to 10 minutes. Add the corn and blanched beans and stir to heat through. Pour in the stock and raise the heat to high. Continue to cook until the liquid has almost completely reduced but enough remains to lightly coat the vegetables, about 5 minutes total. Be careful not to overcook the sauce, as the vegetables may discolor. Season to taste with salt and pepper and set aside, covered, to keep warm.
• Rub the remaining 1 tablespoon softened butter over the bottom of a deep, heavy-bottomed 10-or 12-inch sauté pan. Sprinkle the shallot over the bottom of the pan and set the salmon fillets on top without crowding them. Gently pour the stock and wine over and around the fish to come about two-thirds up their sides. Cover the pain tightly with a lid or aluminum foil, set over medium-high heat, and bring the liquid to a rolling boil, about 3 minutes. Reduce the heat to medium and cook the fish for another minute. Remove the cover and use a fish spatula or regular spatula to carefully remove the fillets from the sauté pan and transfer them to a large plate or platter. (They will be slightly undercooked, but will continue to cook via carryover heat.) Cover loosely with foil. (If you used foil to cover the pan, you can use that to tent the fish.)
• Drain and discard all abut 1/3 cup of the poaching liquid from the pan. Add the lemon juice and a pinch of salt. Place over high heat, bring to a boil, and cook until reduced by half, about 3 minutes. Stir in the cream, bring back to a boil, and continue to boil for 1 minute. Reduce the heat to medium and whisk in the cold butter, a few pieces at a time, incorporating each addition entirely before adding more. Season to taste with salt and pepper and keep warm. Stir in the basil just before serving.
• To serve, drain the succotash in a strainer and divide it evenly among 4 dinner plates. Place the salmon on top and generously spoon over the sauce. Serve immediately.

EASY POACHED SALMON

Steps:

• In a large saucepan, combine the first 8 ingredients. Bring to a boil; reduce heat. Simmer, covered, 30 minutes. Strain, discarding vegetables and spices., Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 7-qt. oval slow cooker. Pour poaching liquid into slow cooker. Carefully add salmon., Cook, covered, on high 60-70 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°). Using foil strips as handles, remove salmon from cooking liquid. Serve warm or cold, with lemon and dill.

POACHED SALMON II

Steps:

• Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
• Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
• Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.

POACHED SALMON WITH IRISH BUTTER SAUCE

Steps:

• Half fill the pan with measured salted water and bring to the boil. Put in the piece of fish, just covering with water, and bring back to the boil. Simmer gently for 20 minutes. Turn off the heat, allow the fish to sit in the water. Serve within 15 to 20 minutes.
• Meanwhile make the Irish Butter Sauce. Put the egg yolks into a heavy bottomed stainless steel saucepan on a very low heat. Add the cold water and whisk thoroughly. Add the butter bit by bit, whisking all the time. As soon as one piece melts, add the next. The mixture will gradually thicken, but if it shows signs of becoming too thick or 'scrambling' slightly, remove from the heat immediately and add a little cold water if necessary. Do not leave the pan or stop whisking until the sauce is made. Finally add the lemon juice to taste. Pour into a bowl and keep warm over hot, but not boiling, water.
• To serve, lift the cooked salmon carefully from the poaching liquid. Peel off the skin gently. Garnish with sprigs of parsley or watercress. Serve with Irish Butter Sauce.

POACHED HALIBUT WITH TOMATO AND BASIL

Steps:

• Season fish with salt and pepper.
• In a large skillet add the oil.
• Arrange fish in the pan and turn to coat in oil, then add garlic, shallots and wine.
• Top each fillet of fish with 1/4 of the tomatoes.
• Place the pan on the stove top and bring the liquid to a boil over medium high heat.
• Top the pan with a tight fitting lid and reduce heat to moderate.
• Cook fish 8 to 10 minutes until opaque and flaky, but not dry.
• Carefully transfer fish topped with tomatoes to dinner plates or serving plate with a thin spatula.
• Spoon pan juices over the fish.
• Squeeze the wedge of lemon over the cooked fish and top each fillet with lots of torn or shredded basil.
• Serve immediately.